I love enchiladas and I was craving the green kind! I grilled the chicken the night before so these only needed to be assembled – Just add a salad and you have a great week night dinner!
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What you need:
- 1 cup chopped, cooked chicken breast (I grilled it the day before)
- 6 oz shredded pepper jack cheese
- 3 Tablespoons chopped, canned green chilies
- ½ cup chopped onion
- 10 oz can green enchilada sauce
- 1 Tablespoon olive oil
- 1 teaspoon crushed, fresh garlic
- ½ teaspoon ground cumin
- 1 teaspoon Mexican chili powder
- 8 corn tortillas
- Green onions and sour cream to garnish
How to Do it:
Heat a skillet on medium-high heat. Add the olive oil. Drop a piece of onion in the olive oil. If it sizzles, add all the onion and the garlic. Reduce heat to medium and gently cook until the onions begin to soften. Add the chilies and chicken, heating through. Add half the can of sauce, the cumin and the chili powder and mix well.
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Heat the tortillas in the microwave in a plastic bag to soften. Lay them out and place some cheese and chicken mixture in each (make sure to save about ¼ to 1/3 of the cheese for the top) and roll.
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Put ½ of the remaining sauce in the bottom of a square baking pan.
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Place the rolled enchiladas on top. Top them with the remaining sauce,
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then the remaining cheese.
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Bake at 350 degrees for about 20 to 25 minutes, until the cheese is lightly browned.
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Serve hot with sour cream and chopped green onions to garnish.
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Serves 4 – 2 enchiladas each
© Copyright 2016 The Lazy Gastronome
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What is a lemondrop melon you ask? It looks like a bright yellow cantaloupe on the outside -and a honey dew on the inside!
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[14]It’s an amazingly sweet and juicy melon. It tastes a bit like a cross between a cantaloupe and a honeydew, with just a touch of lemon!
I love watermelon granita, so I thought I’d see how this came out – and it was great!
So here is how you do it –
Cut up about 1/2 the melon into chunks – roughly three cups.
Put into a blender with 1/4 cup sugar, 1/4 cup club soda and 1/8 sherry. Then blend.
Taste it to see if its sweet enough for you. If not, add a little more sugar.
Pour it into a shallow glass dish and place in the freezer for two hours.
After two hours, bring it out and break up the forming ice crystals with a fork. It will still be a little slushy right now, but that’s ok. Put it back in the freezer.
Break up the crystals again after 2 hours and one more time after that. Then wait until the next day.
Break up the crystals that have formed (there won’t be much) and place the granita in a covered container for storage.
Serve in a dish with a sprig of lemon balm or lemon basil. Cool and refreshing dessert!
Makes about 3 cups of granita – or Italian Ice.
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© Copyright 2016 The Lazy Gastronome
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Spring brings those tender greens and I love them for breakfast. Add some red pepper and feta cheese and it’s fantastic – an easy and quick and delicious! Here is a recipe for four…
What you need:
- 2 cups of spinach
- 2 cups of arugula
- 4 oz crumbled feta cheese
- 1 cup chopped fire roasted red peppers (you can get them in a jar)
- 2 teaspoons crushed fresh garlic
- 2 tablespoons olive oil
- 6 eggs
How to Do it:
Heat a cast iron skillet on medium high. Add the olive oil and heat. Drop a small piece of garlic in the pan. When it begins to sizzle, add the rest of the garlic, the spinach and the arugula. When the greens begin to wilt, add the pepper and gently sauté. Add salt and pepper to taste.
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While the vegetables are cooking, crack the eggs and beat them well.
Pour the eggs over the vegetables, making sure they are spread evenly around the pan. Sprinkle the feta evenly over the eggs.
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Cover and cook on low until the eggs are set, about 5 -8 minutes. Watch carefully to make sure the bottom doesn’t burn.
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When the eggs are set, fold in half, cut in 1/4ths and serve hot.
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We added some andouille sausage on the side – nice spicy compliment to the mild omelet.
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Serves 4
© Copyright 2016 The Lazy Gastronome
We were featured!
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It’s Sunday afternoon again, and you hear,
“What’s for Dinner?”
We’ve all heard it – and then we realize, what IS for dinner? Here is the place to get AND share those delicious recipes!
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So please join in and share your recipes and menu ideas – All meal or food related, family-friendly posts are invited! Feel free to post linkys that are food related as well!
And don’t forget to visit a few of the other posts too!
There were so many amazing recipes last week! I could barely keep up! Here are just a few of them – Check them out – and Enjoy!
The most visited post this week was shared by Home Cooking Memories. Check out this super easy Mexican Lasagne! [30]
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Here is a tasty little appetizer shared by Lemons for Lulu – Shrimp Ceviche Bites. [32] Super simple! (Right up my alley)
And how about muffins with the good stuff in middle? Oh my Heartsie Girl shared these Inside Out Carrot Cake Muffins [33].
There were a lot more amazing recipes so check some of them out as well! Thank you to every one who shared an awesome idea or recipe. And thanks for spreading the word to help our party grow!
I will visit and comment on every post shared and I would really appreciate it if you took a moment to leave a comment here for me too! And don’t forget to visit some of the other amazing posts! And if you see an ad on any of them that looks interesting and relevant to you, check it out!
Now Quick! Tell all your friends about the great recipes people are posting – and stop by and visit them. You’ll be glad you did!
Follow the links to find the recipes to all the features! And thank you to everyone who has shared at the party!
And now on to the PARTY! ….
There are a few rules –
Please Only food related posts! Recipes, food review, even linky parties -If it is about food, please share it! (Sadly, non food posts will be removed). You can share up to four posts.
Leave a comment for your host! When we comment, we not only help our blogs to grow, we help each other with great ideas! (and I’ll pin posts from the folks who leave comments!)
Please visit at least one other post for every post you share! This is what helps us all grow! (Especially if you leave a comment and visit a couple of pages!)
Note: By linking up you are giving the Lazy Gastronome permision to use your posts as future features on the blog. And thank you!
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What do you do with all the left over corned beef from the roast you made? Make hash! You can also use canned corned beef (but it doesn’t taste as good as the stuff you make yourself.
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What you need:
- 2 cups of diced corned beef
- 2 cups of frozen shredded potatoes (thawed)
- 1 small onion, chopped
- 4 Tablespoons chopped pimento
- 4 eggs
- 2-3 Tablespoons of olive oil
How to Do it:
Put the olive oil into a large pan and heat.
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Prepare all the ingredients to they are ready as you go.
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Add the beef and heat through. Next, add the onions and cook until they are starting to sweat. Push the onions and beef to the side of the pan, then add the potatoes. Cook until they begin to brown. Stir all the ingredients together, mixing evenly. Add the pimentos and cook until heated. Remove from heat.
Poach or fry the eggs.
Serve the hash hot with the eggs on top.
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Serves 4
© Copyright 2016 The Lazy Gastronome
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